Chicken Breasts with Rock-Shrimp Sauce Reviews

Pair this surf-and-turf dish with white rice to soak up the delicious rock-shrimp sauce  a quick and easy variation on Marcella Hazan's pink shrimp sauce (from "Essentials of Classic Italian Cooking"), which she serves over pasta.

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Reviews

users rating3.5/4

This was an amazing recepie! I left out the lemon juice, and it was still a very tasty meal...and my husband LOVED it. The sauce reminded me of shrimp bisque so if you like that taste you won't be disappointed.

this recipe is so easy to cook. my husband loves it. but i altered a bit of the ing. instead of 1/4C cream, i put 1C. i added a few dashes of both dried thyme and rosemary to the sauce as well. put a little salt as to perk up the flavor too. thanks!

I left the chicken in the freezer and used the sauce on top of a pan-seared steelhead trout. Added onions and sauteed them with garlic in the first step. The light amount of tomato paste is perfect with fish. This would be very good with blackened fish.

I made this dish exact to the recipe and it was kind of bland. it definately needs a lot of extra spices and such. if you have the time to keep playing with this recipe, i think it could turn out pretty good

When I made this dish, I took the advice of previous cooks and added additional tomato paste and just cooked the chicken breasts in the oven while I cooked the shrimp. I also added a little basil and crushed red pepper to spice it up a bit, and it turned out wonderful. It's so simple that I'll definitely make it again.

What a great, tasty, and easy recipe. Both my very finicky son and very picky boyfriend loved it so it has become a common dinner for me to rely on. I use the rock shrimp from Trader Joe's. I shared this w/ a co-worker and it is now a staple in her house as well.